Cut-out sugar cookies are one of life’s great pleasures that no one should have to go without. That’s why I created a vegan gluten free cut-out sugar cookie recipe (and an easy Gluten Free and Vegan Cut Out Cookie Mix!) that makes it easy for everyone to celebrate with cookies at the holidays … or anytime!
When I finally succeeded in developing a gluten free cut-out sugar cookie recipe that could also be made free from soy, dairy and eggs (it’s already nut-free), was pliable and easy to roll and cut out, baked up soft and chewy or crunchy and crispy if baked longer AND allowed me to eat the eggless cookie dough with reckless abandon, I knew I was in trouble!
I had not only created a great cookie recipe that nearly everyone could enjoy, I had made it too darn easy for me to eat the cookie dough!
AND, the dough is soft and pliable, making it easy for little hands to make cookies all by themselves!
Just roll the dough up after they cut out their cookies and roll it out again! It actually makes baking gluten free cookies FUN again!
It may go without saying, but I’m going to say it anyway: you can’t hide a bad gluten free flour in a sugar cookie.
Sugar cookies are light and delicate tasting, and they’re supposed to be sweet and buttery in your mouth. Make ’em with a bean flour or brown-rice flour, and they’ll be gritty and nasty and anything but buttery and light.
So don’t. This is YOUR FOOD we’re talking about! You and your family deserve to eat the best!
That’s one reason why I often sample these gluten free cut out sugar cookies at gluten free shows and expos. It’s a great way for people to taste just how different my award-winning gfJules Flour and my gfJules Cut Out Cookie Mix really are!
Clean, light, not gritty and so good you’ll definitely want another!
This is a recipe I know you and your family will enjoy at every festive season or for no reason at all, except to have awesome cookies!
My family makes gluten free cut-out sugar cookies in December, of course, but we also make them for Valentine’s Day, Mardi Gras, St. Patrick’s Day, Easter, July 4, Halloween, Thanksgiving … Groundhog Day ….
Are you getting inspired yet?
Enjoy this recipe with your family on any occasion!
Perhaps even build a tree with it?
For an even simpler recipe, just use my gfJules Sugar Cut-Out Cookie Mix!
Grab some cookie cutters or gingerbread family cutters while you’re at it! (Or maybe ugly sweater and winter cutters are more your style?)
With a yummy, resilient gluten free dough like this one, there’s no end to the creative possibilities!
*Note: I include many different egg replacement recipes in my cookbook, Free for All Cooking, but I also note that applesauce or Ener-G brand egg replacer works really well in cookies. If your family avoids eggs, this product should be in your cupboard!
I don’t choose it for every type of recipe, but it does work really nicely in cookies. If you can use eggs, obviously, feel free to use the egg called for in this recipe instead.
Also, if you are looking for a refined-sugar-free version of this recipe, try coconut palm sugar, pulsed in a food processor or blender until fine and smooth.
And don’t forget to check out our annual Gluten Free Cookie Swap for more recipes and prizes!
Gluten Free Cut-Out Sugar Cookie Recipe
- 1/2 cup vegetable or palm oil shortening or butter
- 1 cup granulated cane sugar or palm sugar (see note above)
- 1 egg or egg substitute (e.g. Ener-G Egg® Replacer OR 1/4 cup natural applesauce)
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon pure vanilla extract
- Food coloring (optional)
- 2 1/4 cups (304 grams) gfJules All Purpose Gluten Free Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Gluten-free sprinkles or colored sugar (optional)
Cream shortening and sugar until very fluffy - several minutes at high speed of the mixer.
Add egg (or egg replacer), vanilla extract, milk, and food coloring, beating until integrated. Add the dry ingredients last, mixing until evenly blended.
Form the dough into a ball and wrap tightly with plastic wrap to make the dough less sticky. Refrigerate until cold and no longer sticky, at least 2 hours. (Note: you may roll the dough out immediately without refrigerating, but if you find the dough too sticky, or if using butter, refrigerate for an hour or two.)
Preheat oven to 375ºF (static) or 350ºF (convection).
Lightly flour the rolling surface, rolling pin and cookie cutters with gfJules Flour. Roll the dough to approximately 1/8-inch thickness and cut shapes, re-rolling dough to utilize all the dough.
Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired.
Bake approximately 6–8 minutes, but remove before they begin to brown at the edges; make sure to err on the side of cooking less if you want them to remain soft and chewy.
Once completely cooled, frost with icing,* if desired.
Store in tupperware-type containers or freeze to keep for longer.
To make spider webs, ice cookies with white, then draw circles with black icing. Using a toothpick, pull through the black circles from the center out to create the web design.
I hope you pin it and save it for all kinds of special cookie-baking occasions!